Roasted Autumn Harvest Salad Recipes
ROASTED AUTUMN HARVEST SALAD
Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
- Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
- Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
- Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
- Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.
ROASTED AUTUMN HARVEST SALAD
A bevy of roasted autumn vegetables takes this harvest salad to the next level. Parsnips and beets bring a deliciously earthy flavor.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees.
- Roast the vegetables: Place beets on parchment-lined aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 3/4 hours for larger beets. Let stand until cool enough to handle; rub off skins with latex gloves or paper towels. Cut beets in half or into quarters or sixths if large. Transfer to a large bowl; set aside.
- Toss peeled shallots, parsnips, carrots, and rosemary in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a large bowl; set aside.
- Make the cider vinaigrette: Combine cider, mustard, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl and whisk to combine. Whisking constantly, add olive oil in a slow, steady stream until oil is incorporated and mixture is emulsified.
- Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel or damp paper towels. Refrigerate until needed. This will help crisp the leaves.
- Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette to prevent their color from bleeding. Toss arugula with 2 tablespoons vinaigrette.
- Line a serving platter with arugula and arrange vegetables on top. Serve immediately.
CONTEST-WINNING FALL HARVEST SALAD
For a change, you can swap roasted butternut squash or pumpkin for sweet potatoes in this tasty salad. Any combination of dried fruit and nuts will work as ingredients, so pick your favorites. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Place sweet potatoes in an ungreased 15x10x1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat., Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature., In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes., In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 471 calories, Fat 26g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 237mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 5g fiber), Protein 21g protein.
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- On a baking sheet add your pear slices, butternut squash and cranberries, keeping them separate. Brush a bit of avocado oil lightly on the pear slices, drizzle the remaining on the butternut squash and cranberries. Toss the squash and cranberries to coat them. Sprinkle a bit of kosher salt on the squash. Then, sprinkle the sugar on the cranberries.
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- Dice the sweet potato and beets into small cubes, toss with the olive oil and distribute evenly across a sheet pan. Roast for 10-15 minutes or until tender.
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